Tuesday, March 3, 2015

Recipe: Healthy Roasted Pumpkin and Feta Quinoa Bowls

You can spend hours on dinner, use a dozen different ingredients, follow a million different steps - but the truth is, sometimes the best dinners are the simplest ones. One of Jesse's favourite dinners is this quinoa bowl. It's actually quite funny that this is one of his favourites as he used to despise quinoa - simply because it was different. Then he saw me eating this a few times and asked if I could make it for the both of us and he's been hooked ever since. The ingredients in the bowl change, however, quinoa, roasted pumpkin and feta always remain the constant because it's a combination you just can't go wrong with.

I love adding avocado to these bowls (because this girl has a serious avocado obsession as of late) whilst Jesse doesn't think it works (because he doesn't really like avocado) and often we'll add in some grilled chicken or crunchy roasted chickpeas (just add them in to roast with the pumpkin) for a protein boost. On nights where we're busier, I'll make up a big batch of quinoa on the weekend and either keep it in the fridge for a quick dinner base or freeze portions so they're ready when I need them. That way, all I have to do is roast the pumpkin and put everything together!But let me share the recipe with you so you can whip up a bowl yourself! >>

Roasted Pumpkin and Feta Quinoa Bowls

easily adaptable - serves as many as you'd like!

low fat, gluten free, vegetarian, clean eating friendly

- The recipe is written as per one serve, however, this is easily multiplied to make as many serves as you like! -

1 serve quinoa, cooked according to package directions

~100-150g peeled butternut pumpkin/squash

Salt and pepper

Seasonings of your choice (we usually use garlic, parsley, basil and oregano)

Cut your pumpkin into cubes, season with salt and pepper and the seasonings of your choice and place onto your baking tray*

Bake your pumpkin for 15-30 minutes, depending on size, or until your pumpkin is soft in the middle and browned on the outside. If you're wanting to add roasted chickpeas to your bowl, add these in with the pumpkin.

Meanwhile, whilst your pumpkin is baking, cook your quinoa if you haven't already. If you're adding grilled chicken or other meats you may want to cook these now as well so you're ready to assemble.

Once your pumpkin is cooked and all of your other ingredients are ready, it's time to assemble your bowls! I like to layer my bowls with different sections of ingredients whilst Jesse likes his mixed together - the choice is yours!

Get creative and add whatever your heart desires - baby spinach leaves, steamed asparagus, crunchy roasted chickpeas, tender grilled chicken breast, creamy avocado - the possibilities are endless! One of the best things about these bowls is that you get an awesome mix of textures and flavour!

Notes:

*You'll notice I don't use oil here when roasting the pumpkin, however, you are more than welcome to add in olive oil, coconut oil or an oil of your choice if you wish. We first started eating this during my very early days of coeliac diagnosis when I had even more food intolerances than I do now. I couldn't tolerate any oils at the time so I started roasting vegetables without oil and we actually came to prefer them made that way!

Oh girrlll you know this is my kind of meal! Quinoa fortunately made it back into my meals a lot more regularly, and since Selah's been so much more "trying", for lack of a better word, we've been satisfied with simple dinners like this too. Yayy!! Greg is slowly coming around to liking quinoa but it has to be done ONLY a certain way. ^_^ Hope you're having a blessed week, mah love!

Hi Rebecka, apologies for being so vague in the recipe! Just plain old vanilla extract is perfect for this recipe! You could also use vanilla essence - I just prefer the flavour of natural vanilla extract.

Made this and LOVE the flavor. Set it out with apple slices and my 3 year old was in heaven. One question, though. The color of my caramel is more of a beige than a vibrant caramel. Any thoughts on that? I used Whole Foods brand organic coconut milk (full fat), pure maple syrup, and regular vanilla and salt. Thanks :-)

Was your caramel nice and thick or runny? The colour may have been either because the mixture didn't caramelise quite enough or perhaps the coconut milk being full fat and having a higher percentage of coconut solids gave it a creamier look.

Search This Blog

Follow Us!

Southern In-Law?

I'm Kristy, twenty-six, a coeliac, major bookworm and married to my very own Southern Gentleman. We've gone from 10,000 miles apart to right beside one another - finally home in Australia together.

Southern In-Law covers everything in our lives - from our passion for healthy living to our journey of life, love, our wedding, allergy friendly recipes, book reviews, home decor, travel, a sprinkle of fashion and beauty and so much more - join us for the ride!

Get the latest Southern In-Law posts sent to your email!

Southern In Law is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com